Grilled chicken with Apricot Molasses Glaze

Store did not have peach preserves so I used some  apricot preserves I already had.

The rest of dinner was leftovers.

Caramelized Chicken Drumsticks With Peach Molasses Glaze KC Star Nov 2016

Chris Lilly of Big Bob Gibson’s Bar-B-Q of Decatur Ala.  BBQ Hall of Fame

This is a grill recipe, not BBQ. 6 servings

Dry Rub

1 1/4 tsp. paprika

2 tsp. garlic salt

4 tsp. black pepper

Chicken

10-12 chicken drumsticks

Yellow mustard

Glaze

1 C. peach preserves

1 Tbsp dijon mustard

1 Tbsp soy sauce

4 Tsp. Molasses

Mix dry rub. Paint chicken with light coat of mustard. Season drumsticks with dry rub (about 1 tsp per drumstick).

Build fire on one side of grill @ 350º.  Place chicken on void side of grill, cover and cook 40 minutes until internal temp. of 175-180º

While cooking, combine glaze in blender until smooth and transfer to small bowl.  Dip drumsticks in glaze, replace on cool side of grill, cover for 8 minutes or until glaze is caramelizes.